It’s a beautiful Fall Sunday here, and we are grillin’ today.Â One of our kids favorite meals is marinated and grilled London Broil.Â In fact, it is the birthday entree of choice for our twins.
My kids may be picky when it comes to fruits and vegetables, but they love to eat meat!Â And they are quite adventurous meat eaters, too, and have eaten deer, pheasant, duck, and all kinds of seafood.
London Broil is really a cooking method rather than a cut of meat.Â When you buy this cut in the grocery store, you may get either a flank steak or a top round roast or steak.Â These tend to beÂ rather tough cuts of meat so marinating them, cooking them properly, and cutting them across the grain diagonally will provide the best results.
The marinade that we use is from a recipe that I received many years ago from a high school friend, Sandy.Â I believe that her family has used this recipe for many years.Â It’s a winner, and that’s why we use it often.
You will need ground ginger, dry mustard, molasses, soy sauce, vegetable oil, and garlic.Â The recipe calls for you to prepare the marinade and allow it to sit at room temperature for 4 hours.Â I have rarely planned ahead quite successfully enough to do this.Â Be assured that if you make the marinade and pour it right over the meat immediately, it will still be lovely.
After pouring the prepared marinade over the meat, cover it with plastic wrap, and refrigerate for a minimum of 4 hours or overnight.Â If you think of it, turn the meat a couple times while it’s marinating.
Grilling the London Broil
About 30 minutes prior to grilling, take the meat out of the refrigerator, drain the marinade, and allow the steak to come to room temperature.Â Heat your gas or charcoal grill.Â Grill the steak on an uncovered grill over medium to medium high heat for 6 minutes.Â Turn and grill for another 5 to 6 minutes for rare or 7 to 8 minutes for medium rare.Â You do not want to overcook this cut of meat.Â Remember that the ends will be more cooked than the center thus providing for a variety of tastes.
Take the meat off the grill, put onto a platter, and cover with aluminum foil for 5 to 10 minutes.Â The meat will continue to cook off the grill,Â and it will also reabsorb all of the wonderful juices thus making it more tender.Â Remember to cut into thin slices on the diagonal or slightly off center of diagonal.
Here is what it will look like.Â This meal included individual au gratin potatoes and a salad, but today we are having mashed potatoes and haricot vert (French grean beans – they were on sale at Sam’s, and I love ’em).
Sandy’s Chinese Marinade 1 tsp. ground ginger Combine ingredients in bowl.Â Let stand for 4 hours at room temperature.Â Soak meat in marinade for 4 hours or overnight.Â Drain marinade from meat and discard prior to grilling.
1 tsp. dry mustard
1 TB molasses
1/2 cup soy sauce
1/4 cup vegetable oil
3 cloves of garlic, minced
Sandy’s Chinese Marinade
1 tsp. ground ginger
Combine ingredients in bowl.Â Let stand for 4 hours at room temperature.Â Soak meat in marinade for 4 hours or overnight.Â Drain marinade from meat and discard prior to grilling.